Ingredients
4 Chicken Breasts
Garlic Salt
Cracked Pepper
2 Tbl Oil
1 Tbl Crushed Garlic
1 Tbl Seeded Mustard
1/2 Tbl Parsley (which I forgot)
300ml Thickened Cream (buy a good brand, not the cheap stuff that splits)
2 Cups Chicken Stock
Directions:
Preheat your oven to 180C and place a deep roasting tray in the oven to heat.
Rub garlic salt and pepper into both sides of the chicken breast.
Heat the oil in a large frying pan and brown both sides of the chicken.
Carefully place the chicken breasts into the heated roasting try and add 1/2 cup of Chicken Stock to the tray.
Roast the chicken breasts for 20 minutes, turning each breast after 10 minutes and adding more stock to the tray if needed.
While the chicken is roasting, combine the garlic and mustard in a small pan and cook over a low heat for a few minutes until the mixture becomes fragrant.
Add the thickened cream and stir to combine.
Gradually add 1 Cup of the Chicken Stock and bring the mixture to a boil, then reduce to a simmer to thicken the sauce.
Add the parsley to the sauce.
Remove the chicken from the oven and serve covered liberally with the sauce.
Serve with steamed or roasted vegetables.
Source of Original Recipe: http://www.bestrecipes.com.au/recipe/roasted-chicken-breasts-with-garlic-and-seeded-mustard-L10969.html